10 hot peppers (Variety:Long Hots; can substitute with 15 to 20 serrano peppers)
2 tablespoon toasted dried shrimp paste
1. Wash peppers and discard stems. Allow to air dry or use papers towels to dry them off.
2. Roughly cut up the peppers and place into a blender together with all of the other ingredients. Process till all the peppers are chopped up into very small pieces.
3. Spoon into a clean container and keep refrigerated.
This sambal can be eaten with all your Asian dishes, especially rice. Spoon some of the sambal into a small container and add some freshly squeezed lime juice. This lime sambal is especially good with grilled fish.